Slideshow: This Week in Eating Out

A Sandwich a Day: Croque Madame at Troquet (Chicago)
A Sandwich a Day: Croque Madame at Troquet (Chicago)
As a classic Croque Madame should be, this sandwich is covered in fluffy, silky béchamel sauce, lot's of cheese, and then topped with a fried egg. Read more here »

[Photograph: Dennis Lee]

A Sandwich a Day: Shrimp Souvlaki at Snack Taverna (NYC)
A Sandwich a Day: Shrimp Souvlaki at Snack Taverna (NYC)
It's a pita wrap sandwich dressed with not-too-briny taramasalata, crunchy romaine, red onion, and large hunks of warm, slightly grilled tomato. Read more here »

[Photograph: Robyn Lee]

A Sandwich A Day: The Chopped Coffee Cured Beef Brisket at Smoke (Dallas, TX)
A Sandwich A Day: The Chopped Coffee Cured Beef Brisket at Smoke (Dallas, TX)
It's a little dry, but features a good amount of chopped bark thrown into the mix, an intense beefiness, and mild smoke, along with some great flavor from the coffee-spiked rub. Read more here »

[Photograph: J. Kenji Lopez-Alt]

A Sandwich a Day: Pastor and Marinated Pork Torta at Mexico's Deli (Houston)
A Sandwich a Day: Pastor and Marinated Pork Torta at Mexico's Deli (Houston)
Presented as attractively as an inherently messy torta can be, small pieces of the moist meats are mixed with chunks of pineapple and some mild asadero cheese, then topped with avocado, slices of tomato, and some raw onion. Read more here »

[Photograph: Mike Riccetti]

A Sandwich a Day: Babylon Chicken Kabob Sandwich at Babylon (NYC)
A Sandwich a Day: Babylon Chicken Kabob Sandwich at Babylon (NYC)
The hunks of chicken are "vegetable marinated," which means that each bite has a faint aroma of V-8. Read more here »

[Photograph: Nick Kindelsperger]

A Sandwich a Day: Mama's Gyro at Mama Gyro (NYC)
A Sandwich a Day: Mama's Gyro at Mama Gyro (NYC)
The creamy sauce moistens and flavors the mild, crisp-edged chicken, and it pairs well with the French fries stuffed into the soft, chewy pita. Read more here »

[Photograph: Robyn Lee]

A Sandwich a Day: Raguboy at Sauce (NYC)
A Sandwich a Day: Raguboy at Sauce (NYC)
The meatballs come smothered in a Sunday gravy made from chicken, pork, and beef stock, with plenty of garlic. Read more here »

[Photograph: Robyn Lee]

A Sandwich a Day: Austrian Sandwich at Austrian Bakery & Deli (Chicago)
A Sandwich a Day: Austrian Sandwich at Austrian Bakery & Deli (Chicago)
This sandwich features three different kinds of salami, pickles, and a layer of Syrian dressing all encased between slices of house-made rye bread. Read more here »

[Photograph: Nick Kindelsperger]

West Egg Cafe's Burger Puts a Sweet Twist on PB&J (Atlanta)
West Egg Cafe's Burger Puts a Sweet Twist on PB&J (Atlanta)
It's a beefy-meets-creamy-meets-melty-meets-salty-meets-sweet-meets-squishy PB&J Burger. Read more here »

[Photograph: Todd Brock]

Chain Reaction: The Capital Grille
Chain Reaction: The Capital Grille
The half-pound patty mixture of sirloin, bacon, and sweet onion may sound great on paper, but the addition of coarse ground bacon—which didn't appear to be precooked in any way—to coarse ground beef resulted in an unappealing texture. Read more here »

[Photograph: Lacey Muszynski]

A Burger in Development at Roy's (Los Angeles)
A Burger in Development at Roy's (Los Angeles)
The wagyu patty is topped with smoked Gouda, fried onions, iceberg lettuce, sweet and sour pickles, and Lomi tomatoes, which are like a Hawaiian salsa. Read more here »

[Photograph: Damon Gambuto]

Reality Check: Autumn Veggie Burger from Burger Lounge (San Diego)
Reality Check: Autumn Veggie Burger from Burger Lounge (San Diego)
Flavor-wise, the patty is better than your average veggie burger with the predominant flavor coming from the walnuts, which taste sweet and a bit buttery. Read more here »

[Photograph: Erin Jackson]

A Bevy of Burgers Straight From The Source at The Marin Sun Farms Cafe (Point Reyes, CA)
A Bevy of Burgers Straight From The Source at The Marin Sun Farms Cafe (Point Reyes, CA)
Their goat burger is topped with a creamy, tangy pile of fresh goat cheese, meaty, pungent mushrooms, and sweet caramelized onions. Read more here »

[Photograph: Wes Rowe]

Daily Slice: California Quattro Formaggio at Local Habit (San Diego)
Daily Slice: California Quattro Formaggio at Local Habit (San Diego)
The paper-thin, hand tossed crust is topped with a minimal smear of tomato sauce and four locally produced cheeses: goat cheddar, jack, aged gouda, and cheese curds. Read more here »

[Photograph: Erin Jackson]

Lunch in the Loop: Reggie's Pizza Express (Chicago)
Lunch in the Loop: Reggie's Pizza Express (Chicago)
The crust is bready, a little thick, and without too much chew; the sauce is sweet and seasoned with loads of dried oregano; and the uniformly thick layer of mozzarella is peppered with those coveted caramelized brown spots. Read more here »

[Photograph: Dennis Lee]

Front St. Trattoria Rises to the Occasion (Red Bank, NJ)
Front St. Trattoria Rises to the Occasion (Red Bank, NJ)
Their signature stuffed pizza is a bread bowl barely encasing a molten amalgam of mozzarella, Parmesan, garlic, and oregano. Read more here »

[Photograph: Casey Barber]

Will Pizzanista! Make You a Believer? (Los Angeles)
Will Pizzanista! Make You a Believer? (Los Angeles)
Though it was loaded with spice, the pork didn't gel with the rest of the pizza and the slice ended up being one-dimensional. Read more here »

[Photograph: Lance Roberts]

Chain Reaction: We Tried Chili's Pizza
Chain Reaction: We Tried Chili's Pizza
They have essentially taken parts of their menu, put them on round pieces of bread with some cheese, thrown them in an oven and called them pizzas. Read more here »

[Photograph: Rich Vana]

The Pines: Brooklyn Cuisine Sets a Stake in Gowanus (NYC)
The Pines: Brooklyn Cuisine Sets a Stake in Gowanus (NYC)
This establishment follows the often wildly original, anything-goes model of many Brooklyn restaurants these days and for the most part succeeds. Read more here »

[Photograph: Robyn Lee]

Burger King's New Chicken Parm
Burger King's New Chicken Parm
If there was enough of this bland sauce to make a respectable mess, it would go a long way toward replicating the chicken parm experience that inspired this sandwich in the first place. Read more here »

[Photograph: Will Gordon]

Slurped: E-fu Noodles at Great NY Noodletown (NYC)
Slurped: E-fu Noodles at Great NY Noodletown (NYC)
The noodles act as sponges for the wok-charred flavors and the soy sauce and seasonings aren't too salty. Read more here »

[Photograph: Robyn Lee]

Sausage City: Uncle John's BBQ Hot Links (Chicago)
Sausage City: Uncle John's BBQ Hot Links (Chicago)
Chicago hot links are not the same thing as Texas hot links...they are a messier, less refined kind of sausage eating experience.Read more here »

[Photograph: Blake Royer]

Mexican Eats: Quick and Easy Fast Food Stylings at El Aguila (NYC)
Mexican Eats: Quick and Easy Fast Food Stylings at El Aguila (NYC)
The tortas are made from fresh, house-made rolls that are split down the middle and spread with mayonnaise. Read more here »

[Photograph: Scarlett Lindeman]

Deep Fried Chicago: Heaven on Seven
Deep Fried Chicago: Heaven on Seven
They have a plethora of awesome fried food like this Louisiana Soft Shell Crab Po' Boy. Read more here »

[Photograph: Joe Roy]

Behind the Scenes with Javier Plascencia Cooking Octopus and Cow Udder (Tijuana)
Behind the Scenes with Javier Plascencia Cooking Octopus and Cow Udder (Tijuana)
The menu features elevated Baja Med cuisine with a focus on reinterpreting classic recipes with fresh, local ingredients, such as this octopus which is marinated, and grilled, along with cow udder, cherry tomatoes, fingerling potatoes, and fresh garbanzo beans. Read more here »

[Photograph: Erin Jackson]

Gluten Free in Chicago: Urban Union
Gluten Free in Chicago: Urban Union
Their seafood-focused cuisine naturally favors a gluten free diet, leaning heavily on beautifully composed plates of fresh fish and seasonal produce. Read more here »

[Photograph: Huge Galdones]

First Look: Fall Menu at Mozzeria (San Francisco)
First Look: Fall Menu at Mozzeria (San Francisco)
Although they're best known for their pizzas, they have a host of new fall dishes, including this tender piece of roasted butter fish which is layered with crispy potatoes, Parmesan, and fried basil. Read more here »

[Photograph: Carrie Vasios]

Taïm in Nolita Now Open! (NYC)
Taïm in Nolita Now Open! (NYC)
Their green falafel is just as good in the new location with its bright herby innards, that chickpea nuttiness, and the crisp brown shell, still warm from the fryer.Read more here »

[Photograph: Robyn Lee]

Standing Room Only: Mary Lee's Smokehouse (Chicago)
Standing Room Only: Mary Lee's Smokehouse (Chicago)
While the heavy black pepper rub works, each rib didn't have much sign of a smoke ring, and the sugary mild sauce did nothing to highlight the meat. Read more here »

[Photograph: Nick Kindelsperger]

The Vegetarian Option: Latin American Fusion Done Well at Cabana (NYC)
The Vegetarian Option: Latin American Fusion Done Well at Cabana (NYC)
Despite some skepticism about the "Nuevo Latino" cuisine that brands the place, the food is quite good, including several vegetarian options like their frituras de vegetales, which are broccoli and carrot fritters that are crisp on the outside but amazingly moist and gooey within. Read more here »

[Photograph: Howard Walfish]

Bar Eats: Huckleberry Bar in Williamsburg (NYC)
Bar Eats: Huckleberry Bar in Williamsburg (NYC)
The menu is a hodgepodge of sandwiches, salads and vittles, such as this dressed-up version of Pigs in a Blanket. Read more here »

[Photograph: Nancy Huang]

Chicago Tacos: Del Toro
Chicago Tacos: Del Toro
Their burrito is slim and proportioned, featuring just grilled skirt steak, beans, chihuahua cheese, lettuce, and tomato. Read more here »

[Photograph: Nick Kindelsperger]

Apps Only: Toby's Public House Isn't Just About the Pizza (NYC)
Apps Only: Toby's Public House Isn't Just About the Pizza (NYC)
The menu at Toby's is broken up into pizza, salads, oven-roasted plates, and fried dishes like this simple and well-executed plate of fried Calamari and Zucchini. Read more here »

[Photograph: Max Falkowitz]

Sugar Rush: Mont Blanc at Café de Lion (Seattle)
Sugar Rush: Mont Blanc at Café de Lion (Seattle)
The dessert gets its name from the famous peak in the Alps, which it resembles with its spaghetti-like piping of sweetened, puréed chestnut atop an almond tart shell base. Read more here »

[Photograph: Jay Friedman]

Sugar Rush: Blowtorched Creme Brulee Beignets at Donut-o-Rama (Portland, OR)
Sugar Rush: Blowtorched Creme Brulee Beignets at Donut-o-Rama (Portland, OR)
The crisp burnt-sugar top is made by torching two layers of sprinkled sugar on the just-fried beignet. Read more here »

[Photograph: Maggie Hoffman]

Sugar Rush: Chocoholic Cake at Bisous Ciao (NYC)
Sugar Rush: Chocoholic Cake at Bisous Ciao (NYC)
A chocolate savarin base is topped with layers of a classic chocolate sponge, dark chocolate mousse, and a heart of crushed, toasted cacao nibs folded with whipped cream. Read more here »

[Photograph: Kathy YL Chan]

Sugar Rush: Grace's Caramel Bar at Sensational Bites (Chicago)
Sugar Rush: Grace's Caramel Bar at Sensational Bites (Chicago)
Chewy caramel, chocolate chips, and walnuts are sandwiched between layers of chocolate that's a textural mix of cake and brownie. Read more here »

[Photograph: Lindsey Becker]

Sugar Rush: Chocolate-Chai Cake at Liquiteria (NYC)
Sugar Rush: Chocolate-Chai Cake at Liquiteria (NYC)
It's vegan with a wheat flour base and plenty of chocolate chips for your sweet tooth. Read more here »

[Photograph: Kathy YL Chan]

We Try All of the Pumpkin Treats at Dairy Queen
We Try All of the Pumpkin Treats at Dairy Queen
Dairy Queen uses real Libby's pumpkin pie filling in their trio of seasonal treats, including blizzards, shakes, and "MooLattés". Read more here »

[Photograph: Erin Jackson]

Serious Eats Neighborhood Guides: David Schuttenberg's Greenpoint (NYC)
Serious Eats Neighborhood Guides: David Schuttenberg's Greenpoint (NYC)
As chef at Dickson's Farmstand Meats in Chelsea Market, and now Tribeca, at the new gourmet market All Good Things, Dave is pretty knowledgeable in all things meaty, but when he goes home to his wife and vegetarian daughter in Greenpoint, he's forced to change his tune. Read more here »

[Photograph: Alice Gao]

College Tours: What to Eat Near Dartmouth College (Hanover, NH)
College Tours: What to Eat Near Dartmouth College (Hanover, NH)
Although the town is small, there are still plenty of places for Dartmouth students to find good eats. Read more here »

[Photograph: AdamJackson1984 on Flickr]

College Tours: Where to Eat Near Northwestern University
College Tours: Where to Eat Near Northwestern University
Between the campus in Evanston and its campus in downtown Chicago, Northwestern students may enjoy a range of great eateries. Read more here »

[Photograph: Nick Kindelsperger]

Where to Get Congee in Chinatown (NYC)
Where to Get Congee in Chinatown (NYC)
10 great spots for congee lovers in Chinatown. Read more here »

[Photograph: Max Falkowitz]